Monday, 2 November 2009

Avarekalu in Kannada, Mochai in Tamil, Lima/Hyacinth beans in English, Surati Papdi in Gujarati and Popati/Vaal in Maharashtra are the few names that I know of. These beans are very popular in Karnataka. I was introduced to them just prior to my marriage by my MIL. I had not realised then that these are very popular in Karnataka and a lot of preparations made with them. These are so popular there that in Bangalore a place where these are sold abundantly is called avarekalu square. You can see many women sitting there separating the beans from the pods and selling them on the roadside. They are normally abundantly available in the winter. These beans have a distinct flavor which is thoroughly enjoyable.

During my recent visit to B’lore I bought them and stored them in the freezer as these are not available here. S is a die hard fan of these seeds…I guess all Kannadigas are. I will be posting the recipes gradually as and when I cook with them.

This weekend when I made this Upma my first step was to call MIL and ask her to repeat the recipe. One big change in now her telling me the recipes is, she does not tell me any proportions unlike earlier when I would ask her for each and every ingredients quantity and ratio. I guess she has realised I have finally found a grip on Kannadiga way of cooking….

Though she has found a confidence in me, I am the one a little apprehensive preparing them as somewhere in my mind it’s there will I be able to make it as good as her?…will S like it? By God’s grace I have normally succeeded in making things as good as her, so S does not complain.

The Upma turned out really tasty and to my understanding S overate the stuff so much that he ate very little for the lunch. It is one such preparation that can be had for breakfast, lunch, dinner or brunch too, as it’s quite filling. I will stop praising the dish now and give you the recipe…………

Ingredients

1 cup raw rice (any brand)

3-4 spoons pigeon peas/arhar dal

1 cup avarekalu

1 cup fresh coconut

3-4 tbsp chopped cilantro

7-8 green chilies finely chopped

2-3 strings of curry leaves finely chopped

oil to cook

2 tsp mustard seeds

3 tbsp mix of urad and chana dal (black lentil and bengal gram)

salt to taste

a dash of ghee for taste

Method

Thaw the avarekalu.

Grind together the rice and pigeon pea to a semolina like texture.

Heat oil add the mustard, followed by the urad-chana dal, roast till golden brown in color. Now add the chopped chilies, curry leaves and cilantro.